Print Options:

Philly Cheesesteak Keto Stuffed Mushrooms

Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

Philly Cheesesteaks are delicious, but packed full of carbohydrates! Cut out the carbs by using portobello mushroom caps instead of bread! These keto stuffed mushrooms are packed full of cheesy, savory goodness and served with spinach to increase fiber and micronutrients!
These stuffed mushrooms are the perfect keto lunch or dinner and can be easily meal prepped for a weeks worth of meals!

Keto Stuffed Mushrooms

Ingredients
 1 ½ lbs Portobello mushroom caps
 1 tsp extra virgin olive oil
 12 oz sirloin steak, thinly sliced
 salt and pepper to taste
 8 oz provolone cheese, slices
 8 cups baby spinach
Directions
1

Preheat the oven to 400F (205C).

2

Arrange the portobello mushroom caps on a parchment-lined baking sheet and bake for 10 to 15 minutes.

3

Remove from the oven and soak up any excess liquid with a towel.

4

Meanwhile, heat the oil in a large skillet over medium-high heat.

5

Cook the steak for about three to five minutes or until your desired doneness is reached. Season with salt and pepper.

6

Top each portobello mushroom cap with a slice of provolone, followed by the sliced steak, and topped with another slice of provolone.

7

Set the oven to broil and return the stuffed mushrooms to the oven.

8

Cook for about three minutes or until golden brown.

9

Serve your keto stuffed mushrooms over a bed of spinach and enjoy!

Nutrition Facts

Servings 4


Amount Per Serving
Calories 446
% Daily Value *
Total Fat 29g45%
Total Carbohydrate 9g3%

Net Carbohydrate 7g3%
Dietary Fiber 3g12%
Protein 39g78%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.